BERRYPOM - Adding value to food processing waste: Innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods
Sustainability in food production, which refers to waste reduction and the exploration of innovative ways to increase resource efficiency, is of increasing importance. Fruit processing is a resource-intensive operation that yields, on average, up to 70 - 80% product and 20 - 30% waste. Residues obtained after, for example, juice extraction contain valuable insoluble cell wall fragments and bioactive compounds, but are commonly recycled as animal feed, composted, or utilised for biogas production. If utilised in suitable food products, they could be made available to consumers to improve health. With BERRYPOM it is proposed to analyse the value of berry by-products (pomace), to optimise the recovery of bioactive compounds from pomace material, and to incorporate processed berry pomace in cereal-based foods to take advantage of potential nutritional benefits that originate from fibre and bioactive substances in the pomace.
In the project, extraction methods are evaluated to obtain products rich in phytochemicals. The influence of specific processing steps on antioxidant capacity of pomace will be analysed, and the obtained fibre extracts will be utilised in a number of different cereal-based foods and extruded products. We expect a substantial increase of knowledge concerning fibre and phytochemical extraction from berry pomace, on its suitability for enhancing nutritional and sensory properties of cereal-based foods, and on its effects of the sustainability of the food chain.
In cooperation with:
- University of Huddersfield, Department of Biological Sciences
- Universitat Politécnica de Valencia, Research Group of Food Microstructure and Chemistry
- Lund University, Department of Chemistry
- Lincoln University, Department of Wine, Food and Molecular Sciences
Supported by:
- BMBF via Jülich GmbH
Project researchers and contact:
Dr.-Ing. Susanne Struck
Product technologies: Bakery
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© Surber
Dr.-Ing. Anne-Marie Reißner
Product technologies: Bakery
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© Tobias Ritz
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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